Enchilada Stuffed Shells

Adapted from

  • 5 ozs jumbo pasta shells, cooked
  • 1 lb ground chicken breast skinless
  • 1/2 cup onions, chopped
  • 15 ozs enchilada sauce
  • 1/2 tsp salt
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 15 ozs fat-free refried beans
  • 4 ozs cheddar cheese, shredded
Enchilada Stuffed Shells
Preheat oven to 350. Prepare a 11"x7" dish with cooking spray; set aside. In a skillet, cook chicken and onions until chicken is no longer pink. Add enchilada sauce, salt, basil, and oregano. Cook until heated through. Place a tablespoon of refried beans in each cooked pasta shell, then a half tablespoon chicken mixture. Place filled shells into prepared dish. Pour any remaining chicken mixture over top. Sprinkle cheese evenly over top. Cover and bake for 25 minutes.
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Posted: 6/30/2011
Mexican
Rated by 0 users (0.00)
WW Points* : 5.13
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 253
Calories from Fat 68 (27%)
% Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 48g 16%
Sodium 756mg 32%
Potassium 0mg 0%
Total Carbohydrate25g 8%
Dietary Fiber 3g 12%
Sugars 2g
Protein 22g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.